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Dinner 2024


liuzhou

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10 minutes ago, FrogPrincesse said:

We need to talk about ricotta. Fresh, homemade ricotta is wonderful! And super versatile. Regarding store-bought, the one from Trader Joe’s is surprisingly good as well!

 

I'd love to talk about it! Is this still the recipe and process you use? Got any updates? I'd be up for trying it again.

 

Also, I'll be in Trader Joe's country in a few weeks. I'll see if I can find some there.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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Id like to mention something about ricotta.

 

I like a lasagna w a creamy layer.

 

Béchamel , my favorite as it browns so nicely on the top ...

 

and has a mighty fine aroma if browned properly

 

ricotta +  other cheeses , herbs  is very nice.

 

w a tip from ATK , believe it or not

 

for the ricotta lasagna . for that creamy effect

 

Ive used cottage cheese as an initial point over ricotta.

 

pick your fat level

 

you just have to beat out some or most of the curds.

 

not all of them

 

then use as you would ricotta.

 

its very nice I thnink

 

and a bit more flavor involved.``

Edited by rotuts (log)
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1 hour ago, Smithy said:

 

I'd love to talk about it! Is this still the recipe and process you use? Got any updates? I'd be up for trying it again.

 

Also, I'll be in Trader Joe's country in a few weeks. I'll see if I can find some there.

That’s the process. Use the freshest whole milk you can find. Fresh ricotta is delicious- on toast, on pasta, on its own! With a drizzle of olive oil, herbs, etc.

The Trader Joe’s version tastes very much like homemade, so I recommend it as well!

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The Splendid Table cookbook has an interesting chapter around the history of ragu Bolognese with a number of different recipes. There is also an older version described as Baroque Ragu with mix of different meats - pancetta, ground pork and beef, pork sausage, chicken thighs and chicken gizzards (all of them diced), cooked together with carrot, celery, onion, garlic, tomato paste, hints of ground cloves, bay leaf, white wine, chicken broth and finished with a little bit of heavy cream. Served over fettuccine and with parmesan

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A lot of chicken dishes these past few days.  Mostly because we picked up a rotisserie chicken from the grocery store.  I can't pass that up for $4.00.

 

Chicken/hatch chile enchiladas

 

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Mushroom salad

 

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With chicken pot pie and a Caesar salad

 

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Canadian bacon/mushroom/green pepper (poor Rotuts isn't going to like this lol)

 

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Chicken piccata with angel hair and Brussels sprouts

 

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Chicken quesadillas

 

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Chicken Pho-ish

 

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We got our latest Covid vaccine last Friday. Based on my past reactions, I figured I wouldn't feel like cooking supper. Brought some packets of joong from the freezer, and that's what was for supper. Good thing as I was very tired and developing flu-like symptoms (body aches)
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But I also had a slab of pork belly marinating overnight in the fridge. Thought I'd better cook it up. This was my first attempt, and I don't think I will repeat it again. LOL! Much easier to buy when I am in the city! The flavour was good, but the skin did not blister as anticipated. The slab was pretty fatty. I packed up most of it for my grandson. who loves it!

 

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Didn't do much forCNY, but I did manage Tong Yuen, the savoury kind. I had more dumplings than hubby, who is not a fan. I gave him 3, and some udon noodles. I think I eat this just for the daikon!

 

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Tried a recipe from Jamie Oliver's new book "Veg": Reverse Puff Pastry Pizza. He had posted a video on facebook. I tried it last night and we enjoyed it. Would have liked more puff pastry as the sheets I had on hand were smallish. I pan fried a striploin steak to go with it as hubby is such a carnivor. We enjoyed supper watching the Super Bowl!

 

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Edited by Dejah (log)
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Dejah

www.hillmanweb.com

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I mentioned before that my beloved seafood sze char (Old) Lai Huat in Singapore has closed as the owner wanted to retire, so that means that now the only place I can get that sambal fish is at home...

 

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with baby bok choy

 

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Caesar salad with pretzel coated chicken on top

 

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Later that night I made a small plate of buffalo wings for the guys to enjoy with the Super Bowl.  Almost the entire package was the flat side, which was weird.

 

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1 hour ago, liamsaunt said:

Caesar salad with pretzel coated chicken on top

 

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Later that night I made a small plate of buffalo wings for the guys to enjoy with the Super Bowl.  Almost the entire package was the flat side, which was weird.

 

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The pretzel coated chicken sounds great - just breaded chicken, using crushed up pretzels?

 

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Variation on mansoor dal - red lentils cooked in water and coconut milk with onion, garlic, ginger, brown mustard seeds, fennel seeds, cardamom, turmeric, red pepper flakes. Finished with some wilted spinach and lime juice. Served with diced tomatoes and some coconut flakes.

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18 hours ago, MaryIsobel said:

The pretzel coated chicken sounds great - just breaded chicken, using crushed up pretzels?

 

 

Yes, basically.  I added some cayenne pepper and garlic powder to the crushed pretzels.  They were very crunchy and tasty, but a little saltier than I would have preferred. Everyone else thought they were fine, but next time I might crush up half no salt added and half regular pretzels.

 

Last night we had quesadillas stuffed with bell peppers, spinach, onions and cheese, with some guacamole, a salsa that came in my CSA box, and a red cabbage slaw.

 

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Palak paneer. Fried onions, ginger, garlic, and chiles with ground cumin, cloves, black pepper, and nutmeg. Blended that with spinach, cilantro, and turkey stock. Simmered everything with more turkey stock and coconut cream, and then finished with store-bought paneer and Meyer lemon juice.

 

I was pretty stoked that Mrs. C found good paneer. Royal Mahout brand, from Wisconsin

 

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Stir-fried rice cakes with beef, shrimp, and various vegetables

 

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Sesame Chicken, mixed veg and jasmine rice. Had made a large batch and delivered  a meal to a friend going thru' a rought time.

 

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Dejah

www.hillmanweb.com

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over here

 

https://forums.egullet.org/topic/143952-the-air-fryer-topic/page/37/#comment-2416046

 

I made Tj's fish sticks ( Fz) in my news Air Fryer 

 

but first , those TJ's tomatoes :

 

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the usual Campari , window green onions , TJ's EVOO , but added some chopped kimchee 

 

Ive had in the refrigerator .  idiotic of me to not have been adding this to the Campari for such a long time.

 

I only use EVOO , as there is some acid from the tomatoes and it works out fine for my palate

 

the mayo on the R has HotMamas Indian spics added to it , and its delicious 

 

Hot Mamas his here ;

 

https://forums.egullet.org/topic/166272-no-added-salt-or-very-low-salt-spice-mixtures-and-rubs/#comment-2416049

 

and the final plate :

 

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was this delicious ?  you bet 

 

was it very easy :  you bet again .

 

those w Eagle Eyes note the cork in the first pic.

 

that's from a TJ's reserve , black label , I had for a while and decided it would

 

be a good time to try .  it was very high end Weekend table wine.

 

excellent in the kitchen while cooking

 

TJ's has a number of reserve wines .  my WineBuds @ Tj's have explained them to me

 

there is a white label , and a black label .  the black is a step or two above the white.

 

there might be other gradations , but white and black is enough for me to remember

 

if you enjoy Tj's ' Coastal ' line

 

ask about the reserves .  maybe you can remember the gradations 

 

Coastal  is about $ 5 , and the reserves , maybe $ 10 or so  

 

wonderful wine , attractive prices for what's in the glass.

 

three cheers for the AF and no-salt spice blends !

 

BTW :  I add ' salt ' at the table , and its a different than NaCl 

 

discussed before , but not that strait forward .

 

 

 

 

 

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A couple of recent dinners.

 

Aidell's Hickory Smoked Beef Sausage with baked beans (Bourbon and brown sugar) and rye garlic toast.  I haven't had these sausages before.  They tasted like smoked hot dogs but with more texture and some kick from what I assume is black pepper.  I likely wouldn't buy them again, but they were OK.

 

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Fried chicken from the local Winco.  It's great (and cheap - 8 piece mixed for $8.48).  With Blasphemy Coleslaw.

 

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Mark

My eG Food Blog

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Chicken, vegetables, risotto soup.  I had made a three qt.  IP poultry broth for various uses.  While the broth was still hot, I made a stove top pressure cooker risotto with toasted rice, sautéed veggies, and julienned escarole on top.  Added some broth and cooked for 5:30 minutes.  Then added the diced chicken added enough broth to make it a soup. Quick but very satisfying.


Dessert was a 4” version of Burnt Basque Cheesecake, a soft creamy center is typical of this type of cheesecake. This only took 13 minutes to bake.

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I had not made any bread in a while so when I made some a  few days ago, Charlie told me about the first day he came back from Seattle. I had made some game hens and bread, the air conditioner was on, and he had his room back.  Apartments in Seattle don't generally have air condition.  He remembered how good if felt to have all those things again.  He asked me if I'd make Cornish hens and more fresh bread again and so today I did.  We also had rice and kimchi.

 

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